Steak House Oriental

Few experiences are quite as breathtaking as watching the world’s most coveted steaks sear inches away while the lights of Kobe Harborside sparkle in the distance. It’s an experience that exists in Steak House Oriental, led by Chef Kuwasaki Shota, who has been with the restaurant since 2008 and became head chef in 2013. He now leads a team of expert teppanyaki chefs, delivering a nightly spectacle that combines bold flavors with fine-dining artistry, free of gimmicks. In fact, perched on the 14th floor of the Kobe Meriken Park Oriental Hotel, the only flashiness is the glow of Kobe’s harbor lights the restaurant overlooks. The restaurant sources Kobe beef with rigorous standards for marbling, size, and weight. Ranchers meticulously raise cattle to achieve Kobe beef status, and the restaurant honors this prestigious quality with the care it deserves. On top of serving locally produced Kobe beef, Steak House Oriental offers guests courses including Japanese Black beef, seafood from Kobe’s rich seas, premium vegetables and thrilling performances. Each meal is prepared and served on beautiful iron teppan grills while guests watch, sipping sommelier-selected wines. Steak House Oriental prides itself on its selection of French wines by the bottle, chosen to compliment Kuwasaki’s masterful use of Japanese and French culinary techniques.